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These Bhaji’s are oven baked, meaning they aren’t greasy and full of fat like most I have tried. Don’t be put off by the recipe, it is actually very easy! Don’t worry if you don’t have all the spices, mix the spice blend up as you like.

For the Pan –

1/4 chili powder

1/2 tsp tumeric

1/4 tsp cumin

1/4 tsp ginger powder

1/4 tsp coriander

5 small onions OR 2 big onions

5 tbsp buckwheat/gram flour

1/2 tsp salt

1/4 tsp cumin

1/2 tsp coriander

Olive oil

1 large tsp tom puree

1 and a 1/4 shot glass measure water

1. Preheat oven to 180c. Cut onions in half then cut into slices just under a cm thick. Drizzle some oil into a pan (around 1tbsp) and gently cook until they turn translucent. Ensure the onions do not brown. This should take around 10 minutes on a low-medium heat.

2. While onions are still on the heat stir in the chili powder and mix well. Now add the tumeric, cumin, ginger and coriander. Stir well again and switch off the heat.

3. In a large bowl combine flour, salt, cumin and coriander. Stir in the onion mixture.

4. Place tomato puree into shot glass of water and mix well. Fill the glass with another 1/4 measure of water and add to the onion mixture. Stir well but not too much! The mixture should be wet and easy to stir but not too sloppy or wet. Add a tbsp or so more of flour if needed.

5. Drizzle oil onto baking tray and place a generous tbsp of mixture for each bhaji. Flatten slightly with a spoon. Cook in preheated oven for 10 minutes.

6. After 10 minutes take bhajis out the oven and drizzle with the tops of the bhajis with a little more oil ( I just use the excess from the baking tray). Place back in the oven for 5-10 minutes or until golden brown. Drain on kitchen towel before serving.